weedy

Yes. That clearly has a problem. Neither my original nor newer Bluetooth models has those issues. They're stable and dead on with the thermopen reading (well, within .1 degree) and noticeably circulate water.

I made an Udon dish out of my head (so no claim of authenticity) I sautéed some garlic and onion in oil with some Japanese chile paste. Then added some cherry stone clams and some water and Dashi base and let them steam open. i added a handful of beech mushrooms for a minute. Then I puréed that lot and returned it to the wipes clean pot. In another pan I sautéed garlic and chopped Chinese broccoli until wilted and stems were softened. I added that to the clam soup base. Then I lightly scored about 3/4 of a pound of cuttlefish and fried them in the garlic oil left from the broccoli until slightly golden. Tossed them to cook the other side. Held. Lastly i quick boiled some fresh udon noodles. Added the Udon and another handful of uncooked beech mushrooms to the soup/sauce and stirred. Plated that with the fried cuttlefish on top and a bit and of fresh coriander. It was very decent (if I do say so myself) and vaguely modern Japanese (in a Nobu or Morimoto kind of way). Basically i I was bored with my usual repertoire!

I do steaks like that for 2 hrs. That’s all all they need.

I've done it with duck breast as well, but you need to be more careful about overcooking it. we're touring this summer again and I've already made my Topolobampo reservation. Probably my favorite restaurant in the US.

I"ve done it at 145 to cook through, and then quick deep or pan fry to crisp up. I think a broiler or grill is more likely to overcook it by the time it gets properly carnitas crispy check this starting at 9:30:

Fwiw I’m not suggesting it’s a scientific ‘proof’ that something ‘tastes better’ those guys are entitled to their taste. But they often compare one item to another with multiple variable differences. I’m just saying their ‘testing’ is pretty loose. I don’t feel that way about chef steps or food lab.

I do almost exactly this. But I tend to use the rice setting.

pretty sure that other reputable sources have weighed in that cooking SV from frozen is just as good (whether that's Food Lab or Chefsteps or individual chefs) and it's what I've found. those 'SV Everything' guys say a lot of things that many others disagree with.

For example: if you dropped the frozen steak into the bath 30 mins or so before the thawed one (because you shouldn’t be counting THAWING time as cooking time, just like you’re not for the refrigerator thawed sample) and then took them both out an hour or two later, I don’t believe the difference would be much if anything.

Too much other testing (usually more carefully and scientifically done) contradicts them for me to take any advice from them. He leaves in way too many variables and inconsistencies in his “tests” to make any conclusions meaningful. but they are entertaining as as far as it goes.

When one roasts garlic for caramelisation it’s usually up near 400 degrees. Otoh you no doubt sauté and simmer garlic in a pan at probably 200-250 don’t you? I doubt very much you’d find 250 degree instant pot garlic to be “sweetened”.

Low pressure?

I was HOPING for a winning homemade pierogi recipe!

110 degrees is unusually low, but that certainly looks beautiful inside.

no for me

https://www.northbaytrading.com/wild-rice?gclid=EAIaIQobChMI6vm_2vSk2gIViLXACh3c4QiSEAAYASAAEgKZ5fD_BwE

Even without a lid or other means of minimizing evaporation, with typical SV temps I've only noticed about an inch water level drop over 24 hrs ... so if the container is filled to the maximum fill line on the circulator, it's not going to be anywhere near stalling out after 24 hrs. I'll use a smaller volume cambro for smaller items, but still fill to the max line

I haven't ever thought much about it, but I ALWAYS fill to just below the max line every time I use my circulators. this allows for evaporation AND helps ensure the bags stay submerged completely

I generally use the smoking gun, for similar reasons.

mt feeling is the moisture in the bag damps down the smokiness. I smoke after

really? cioppino?? calamari fra diavolo? seafood arrabbiata ? Halibut Livornese? Bouillabaisse? Basque stew? you're missing out

better than a clammy milkshake

Good clam chowder= Manhattan. Clams need cream the way tuna needs mozzarella. I.E. not at all.

Come in, your 15 minutes are up

it's a standard IEC power cord